Greek-Style Stuffed Bell Peppers With Quinoa Recipe

Name: Greek-Style Stuffed Bell Peppers With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bell peppers, color of your choice; 1/2 lb ground beef; 1/2 medium white onion; 2 garlic cloves; 1 teaspoon olive oil; 1/2 cup quinoa, cooked according to package directions; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 (8 ounce) can tomato sauce; 1 pinch cinnamon; 1 pinch fennel seed; salt & pepper; 1 1/2 teaspoons oregano; 2 tablespoons feta cheese; 2 tablespoons cheddar cheese

Servings: persons

2 bell peppers, color of your choice
1/2 lb ground beef
1/2 medium white onion
2 garlic cloves
1 teaspoon olive oil
1/2 cup quinoa, cooked according to package directions
2 tablespoons lemon juice
1 tablespoon lemon zest
1 (8 ounce) can tomato sauce
1 pinch cinnamon
1 pinch fennel seed
salt & pepper
1 1/2 teaspoons oregano
2 tablespoons feta cheese
2 tablespoons cheddar cheese

1
Preheat oven to 375 degrees F.
2
Set a pot of water to boil. Remove tops from peppers and cut in half length-wise. Seed and devein peppers. Reserve pepper tops. Once water has boiled, add peppers and cook for 7-8 minutes. Drain water and run cold water over peppers.
3
Finely dice pepper tops.
4
In a medium skillet, heat olive oil. Saute onion and garlic over medium-high heat until soft, about 5 minutes. Add ground beef and cook until browned.
5
Cook quinoa according to package directions.
6
Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices.
7
Cook until slightly thickened, about 5 minutes.
8
Stuff peppers with ground beef mixture. Top with cheese. Place peppers in a greased baking pan and cover with aluminum foil.
9
Bake in a 375 degrees F oven for 15 minutes. Uncover and bake and additional 15 minutes.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 bell peppers, color of your choice, 1/2 lb ground beef, 1/2 medium white onion, 2 garlic cloves, and more.

Yes, Greek-Style Stuffed Bell Peppers With Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek-Style Stuffed Bell Peppers With Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions